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Let's Throw It Down!!!

The Egghead Forum is having it's first throw down. And here are the details.

Who: Anyone a part of the Eggheadforum
When: Starts today and Ends 11:59 on Monday 5/27 (Memorial Day)
What: Details below
Why: Because a little competition never hurt anyone, well maybe Timmy.
Where: Here in this thread.
How: Details Below

The what: The throw down this week we will start off simply with chicken
  -Details: Cook anything chicken you want. It can be a whole chicken, it can be wings, it could be a chicken neck for all we care. Just has to be chicken as the main item (so you could do a chicken curry, chicken bombs, chicken burger, spatch chicken, etc.)
  -It MUST be cooked/grilled/smoked/cold smoked, etc on the Egg. It can be on a mini, a large, a XXL, but it has to be done on the egg. (No not every single ingredient needs to be done on the egg, but the majority of the cook yes).
  -Include the following pictures for entry: Ingredients, pre-cook (raw chicken, etc), cook on the egg, and a finished product (either plated or finished on the egg)
  -Include the recipe of your cook.
  -Post everything to this thread (pictures, recipe, cook, etc).
  -The forum will be the judge and the person with the most "Likes/Agrees" wins. Winning = bragging rights. We will give till Thursday 5/30 at 11:59 for voting. Friday 5/31 starts a new throw down.
  -If you are using someone else's method/recipe from this forum please site that you are: "Travis Method" "Carwash Mike" "Naked Whiz" yada yada yada
  -Do not create new user IDs to vote for yourself, that is just plain stupid.
  -Please don't hijack this thread.
  -If you have questions please PM me, or start a new thread, let's leave this one mostly for recipes.

Let the throw down begin!!
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Comments

  • Little StevenLittle Steven Posts: 26,497
    edited May 2013
  • fletcherfamfletcherfam Posts: 824
    For Clarificaiton (since the site says I don't have permission to edit my own post), it is  11:59 PM Pacific Time.
  • Charlie tunaCharlie tuna Posts: 2,191
    I'm hav'in trouble findin "chicken necks" :((
  • Little StevenLittle Steven Posts: 26,497
    "bump"

    Steve 

    Caledon, ON

     

  • AviatorAviator Posts: 1,485
    edited May 2013

    I haz a question, Sir. L-)

    Should the raw chicken be still alive with feathers on?

    ______________________________________________ 

    Large and Small BGE, and a baby black Kub.

    And all the toys to make me look like a Gizmo Chef.

    >:)

    Chattanooga, TN.

     

  • fletcherfamfletcherfam Posts: 824
    @Aviator, sure if you want to. You may get bonus points for slaughtering your own chicken then cooking it.
  • AviatorAviator Posts: 1,485
    @fletcherfam, just kidding bro. Some one's gotta start the silliness. :D

    ______________________________________________ 

    Large and Small BGE, and a baby black Kub.

    And all the toys to make me look like a Gizmo Chef.

    >:)

    Chattanooga, TN.

     

  • fletcherfamfletcherfam Posts: 824
    @Aviator, oh no biggie, by no means was I trying to be cheeky about it. I have chickens for hens at my house and have thought about raising meat birds so I figured if you were already doing it then atta boy for some bonus points! ;)
  • FoghornFoghorn Posts: 1,782

    @Scottborasjr, whatever the scoring system is, I think you get a bonus point for showing the bones.

    We're off to a good start.

    XL BGE, Klose BYC, ProQ Excel, Weber Kettle, Firepit, Grand Turbo gasser, and a portable Outdoor Gourmet gasser for tailgating

    San Antonio, TX

  • ScottborasjrScottborasjr Posts: 1,965
    Thanks guys, the real point of this cook was no one had submitted anything so I thought what better cook to start with then a Keep It Simple Stupid cook and do quick wings.  From lighting the egg to taking the wings off was less then 45 minutes.  I'm sure the more artistic amongst us will be along in the next 24-48 hours.
    I raise my kids, cook and golf.  When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.
    Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. 
  • Z_EggineerZ_Eggineer Posts: 546
    Creating new ID's won't work anyways since it takes them so long to process requests...lol
  • doubledouble Posts: 1,214
    edited May 2013
    Looks Great @smokeypitt I guess the bar has been set!
    Lynnwood WA
  • cazzycazzy Posts: 6,476
    Looks like a winner right there @smokeypitt

    Damn fine work boss!
    Just a hack that makes some shitty BBQ...
  • cortguitarmancortguitarman Posts: 2,003

    Chicken Cordon Bleu Bombe
    image

    Sauce with Dijon, Salt, Pepper, Garlic, white wine vinegar:
    image

    Chicken quarter:
    image

    Chicken quarter de-boned:
    image

    Butterflied Chicken breast:
    image

    Pounded the breast and deboned quarter flat with a mallet.  Layered from the bottom up: quarter meat, sauce,swiss, ham, breast, sauce, swiss, ham:
    image

    Chicken log ready to wrap in bacon:
    image

    Wrapped up- went into the freezer for 20 minutes.
    image

    Ready to Go (dusted with Oak Ridge rub after this pic):
    image

    Cooked at 325-350 with some cherry wood.  After about 50 minutes added some asparagus.
    image

    Cooked about 1:10 minutes:
    image

    Rested and sliced:
    image

    Added more wine, half and half, and drippings to Dijon sauce and reduced while meat rested to make a creamy Dijon topping. 

    Chicken Cordon Bleu Bombe:
    image
    image
    You win
    Mark Annville, PA
  • henapplehenapple Posts: 12,158
    I'm taking your Ozark back... No lump for you. =D>
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • sticks88sticks88 Posts: 94
    Ya I was going to enter with my first cook on the new XL tomorrow as my son almost has the table done ,but dam the bar is set high now.

    XL BGE and Pellet smoker

  • SmokeyPittSmokeyPitt Posts: 5,046
    Thanks all for the kind words.  I actually intended this to be a practice run, but I went ahead and started taking pics and it came together so I went with it!


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg wing. 
    2014 Wing King's Apprentice
  • ScottborasjrScottborasjr Posts: 1,965
    @SmokeyPitt Dear lord how do I delete my post from above, my minimal effort wings don't deserve to be on the same page as this masterpiece.
    I raise my kids, cook and golf.  When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.
    Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. 
  • caneggercanegger Posts: 520
    I think i'm out this round. Beautiful job I am going to try that though
  • SmokeyPittSmokeyPitt Posts: 5,046
    @SmokeyPitt Dear lord how do I delete my post from above, my minimal effort wings don't deserve to be on the same page as this masterpiece.
    Nothing wrong with some KISS wings!  


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg wing. 
    2014 Wing King's Apprentice
  • fletcherfamfletcherfam Posts: 824
    Hey y'all, Mrs. Fletch here. The Mr. left his browser open :) I read/saw what SmokeyPitt made and drooled over it. It looks and sounds amazing! Now I know what we'll be having next weekend ;)
  • henapplehenapple Posts: 12,158
    I tried my cook last night.... Fail. Back to the drawing board.
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • doubledouble Posts: 1,214

    Hey y'all, Mrs. Fletch here. The Mr. left his browser open :) I read/saw what SmokeyPitt made and drooled over it. It looks and sounds amazing! Now I know what we'll be having next weekend ;)

    Oh you should have posted something really bad....
    Lynnwood WA
  • SmokeyPittSmokeyPitt Posts: 5,046
    Mrs fletch here again, smokeypit does it matter if you pound the breasts or thighs first? Or is it just they both need a good pounding? Can wait to have Mr fletch do this next weekend! Nothing like tender tits and smokey thighs covered in bacon!

    Hi Mrs Fletch,

    I don't think it matters which you pound first, but I did think it was best to have the dark meat on the outside.  Give them a good pounding...one thing I would do differently is try to get those breasts flatter (this is the one and only time I will say such a thing). 

    I don't think it would make a huge difference either way...but my thinking is the dark meat is more forgiving at higher temps so it should be on the outside. 

    "Tender tits and smokey thighs"...too funny!



    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg wing. 
    2014 Wing King's Apprentice
  • BigGreenBamaGrillerBigGreenBamaGriller Posts: 492
    edited May 2013
    Well, I didn't realize my finished product pic was terrible until it was too late, but here we go.
    I made Teriyaki chicken wings, edamame, rice noodles, and grilled pineapple slices.
    image

    Tossed the chicken in corn starch, lemon pepper, garlic salt and a little cayenne.
    image

    Cooked the wings at 375-400 raised direct until crispy.
    image

    Made rice noodles per box instructions and edamame on stove, added S&P and squirted siracha on top. Forgot to take pics of pineapple on grill, but I'm sure you've seen that before. After tossing wings in teriyaki sauce, I sprinkled sesame seeds and sliced green onion on top.

    Again, sorry for the terrible foto-grafy... 
    Birmingham, AL
    XL, Small, and Mini BGEs
  • henapplehenapple Posts: 12,158
    @Que_n_Brew... Did you glaze these?
    Green egg, dead animal and alcohol. The "Boro".. TN 
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